farawayvillage
Traditional Azerbaijani Fig Harvest Feast: Preserves, Herb Pancakes, and Rustic Fig Pie
This collection of recipes celebrates the bounty of the Caucasus mountains, featuring a sweet and tangy green fig preserve, savory herb-stuffed pancakes, and a luscious crumble pie filled with fresh, jammy figs.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●wooden spoon
- ●bowl
- ●mixing bowl
- ●whisk
- ●pan
- ●oven
📝 Preparation Steps
1
Wash the green figs thoroughly and trim the stems. Prick each fig 2-3 times with a fork to allow the syrup to penetrate.
2
In a large pot, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is completely dissolved.
3
Carefully add the figs to the boiling syrup. Bring back to a simmer.
4
Cook on low heat for about ⏱️ 45-60 minutes, skimming off any foam that rises to the surface with a wooden spoon.
5
Add the lemon juice (and cloves if using) during the last ⏱️ 10 minutes of cooking. This prevents crystallization and adds a bright note.
6
The preserve is ready when the syrup has thickened to a honey-like consistency and the figs look translucent.
7
Transfer the hot preserves into sterilized canning jars and seal tightly.
8
In a large mixing bowl, whisk the eggs until frothy.
9
Add the finely chopped herbs, grated cheese, flour, salt, and pepper. Mix until a thick, green batter forms.
10
Heat the olive oil in a stovetop pan over medium heat.
11
Ladle the mixture into the pan, spreading it out into a large pancake or smaller individual patties.
12
Fry for ⏱️ 4-5 minutes until the bottom is golden brown and the edges are set.
13
Carefully flip the pancake and cook for another ⏱️ 3-4 minutes on the other side.
14
Serve warm, sliced into wedges, ideally with a side of yogurt.
15
In a large bowl, combine the flour, granulated sugar, and baking powder.
16
Add the cold cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse sand.
17
Add the eggs and mix quickly until a crumbly dough forms. Do not overwork.
18
Divide the dough: Press 2/3 of the mixture into the bottom and up the sides of a greased baking tin to form the base. Reserve the remaining 1/3 for the crumble top.
19
In a small bowl, whisk the sour cream (or yogurt) with powdered sugar and spread it evenly over the bottom of the crust.
20
Arrange the halved fresh figs tightly over the cream layer, cut-side up.
21
Sprinkle the reserved dough crumbs over the figs to create the crumble topping.
22
Bake in an oven preheated to 180°C for ⏱️ 40-45 minutes until the crust is golden brown and the figs are bubbling.
23
(Optional) While the pie bakes, melt extra sugar in a pan to create a dark caramel. Dip whole figs into the caramel and set aside to cool; use these skewers to decorate the finished pie.
24
Allow the pie to cool slightly before slicing and serving.
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